Saturday, August 25, 2012

Spinach Lasagna Roulades

Sometimes I like making smaller portions likes this, it makes for easier left overs and freezing.
Not to mention they taste delish!

1 pound lasagna noodles/16 noodles
1 cup  ricotta cheese
1/4 cup grated Parmesan cheese
1 Tbsp dried parsley
1/2 cup mozzarella
1 egg
1 cup spinach, thawed and drained
2 tomatoes, seeded and finely diced
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper
2 cups pasta sauce

 Heat oven to 350 F. Cook lasagna noodles according to package directions, omitting salt. Drain. Lay out noodles on wax paper. In a medium bowl, mix ricotta, Parmesan cheese, parsley, and egg. Set aside. Coat a large nonstick skillet with cooking spray. Saute  tomato and garlic over high heat for 5-7 minutes. Remove from heat and let cool. Fold tomatoes into cheese mixture. Add salt and pepper. Heap 2 Tbsp cheese mixture through out of each noodle. Starting at the cheese mixture end, roll noodle to the other end. 
Repeat for remaining noodles. Coat baking dish with cooking spray.
 Place roulades side by side in the dish. Pour sauce over and sprinkle
with mozzarella ontop roulades and bake for 20 minutes.

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  1. Wow these look delicious! I know my family will love these! I however have a dairy allergy so I may have to look into finding some good cheese substitutes! I just found your blog on MMB follow group and I'm now your newest follower. I hope you can stop by and follow me back at Tips 4 Saving

    Thanks and Keep in Touch!


  2. Hi there. The current Food on Friday is all about pasta and noodles! So it would be great if you linked this in. This is the link . Have a good week.

  3. Thanks for linking in to Food on Friday: Pasta and Noodles. We are getting a fantastic collection of all things pasta and noodles.
    I am now signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers